Keema Kaleji Recipe (Mutton Mince And Liver Curry)
Keema Kaleji (Mutton Mince and Liver Curry) is a mouth-watering combination of mutton mince and liver that is hard to resist, especially if you have a special soft corner for mutton like me. Serve it with any Indian bread, and your weekend lunch is sorted.
Servings: 4 people
Ingredients
- 250 grams goat mutton kaleji ( liver) cut into 1-inch pieces, rinsed.
- 1 cup milk
- 4 tablespoons oil
- 1 tablespoon ghee
- 3-4 black cardamoms crushed
- 1 and ½ cups chopped red onions
- 2 teaspoons ginger garlic paste
- 500 grams goat mutton keema (mince)
- 4 tablespoons canned tomato puree or 2 tablespoon tomato paste or 1 cup pureed fresh tomatoes
- 3-4 green chilies slit into half
- 3 teaspoons coriander powder
- 2 teaspoons Kashmiri red chili powder
- ½ teaspoons turmeric powder
- ½ teaspoons garam masala powder
- 1 teaspoon salt or to taste
- 1 teaspoon lime juice
- 2 tablespoons chopped cilantro (fresh coriander leaves)
Instructions
- Soak the kaleji pieces in milk and keep them aside for 20 minutes.
- Drain the milk and wash the kaleji well.
- Heat oil and ghee in a pressure cooker over medium-high heat.
- Once the oil is hot, add crushed black cardamoms and fry for 3-4 seconds.
- Add onions and cook until they turn light brown (8-10 minutes), stirring frequently.
- Add ginger and garlic paste and cook till onions are golden brown (5-6 minutes).
- Now add the kaleji to the cooker and cook for 3-4 minutes.
- Now add keema and cook for an additional 3-4 minutes.
- Add tomato puree and cook for 2 minutes.
- Add green chilies, coriander powder, chili powder, turmeric powder, garam masala powder, and salt, and mix well. Cook for 2-3 minutes.
- Now add 1 cup of water and mix well.
- Close the lid of the cooker.
- Cook for one whistle on high heat.
- Reduce the heat to low and cook for 10 minutes.
- Remove the cooker from heat. Let the pressure release on its own and then open the lid.
- Add some more water if the gravy looks thick, and cook for some time.
- Check for salt and add more if required.
- Add lime juice and mix well.
- Garnish with cilantro and serve hot.
Video
Notes
If you are using packaged mince, there is no need to rinse it. However, if you are purchasing it from a local butcher shop, wash it thoroughly before using it in the recipe.
To wash the mince, add it to a mesh strainer and run it under running water. Keep rubbing it with your hand while washing. Drain the water thoroughly, then use it.
I made this curry in my 3-quart instant pot (or 3-liter pressure cooker). If you're scaling up, use a bigger Instant Pot (or pressure cooker). The cooking time will remain the same.
The liver has blood clots and strong enzymes. If it’s not rinsed well (or briefly soaked), the curry develops a metallic smell and bitter aftertaste. So, make sure to clean it well.
Cut the kaleji into even-sized pieces. Uneven pieces cook at different rates, small pieces overcook while large ones stay raw in the middle.
Instant Pot recipe is mentioned in the post.
Nutrition
Calories: 743kcal | Carbohydrates: 14g | Protein: 33g | Fat: 62g | Saturated Fat: 23g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 27g | Trans Fat: 0.1g | Cholesterol: 146mg | Sodium: 846mg | Potassium: 693mg | Fiber: 3g | Sugar: 7g | Vitamin A: 484IU | Vitamin C: 11mg | Calcium: 133mg | Iron: 4mg
